Christopher Trotter / Fife Food Ambassador
Fife's Food Ambassador, Christopher Trotter.
Christopher is a great supporter of The Fife Farmers Markets and when he is available can be seen cooking at farmers market stall using our stallholders produce.
(Watch this space for future dates when you can come and see and taste what Christopher prepares)
April Recipe : (follow link)https://madmimi.com/p/33ef16?fe=1&pact=29679146744
INDIVIDUAL RHUBARB TART
Well er.. spring has sprung! And you will find tender shoots of rhubarb bursting through, I know because I have some. This is a simple little individual tart, and you can vary the size, but I find a side plate does well. The really important thing to remember is make sure that the baking sheet you cook it on is very hot from the oven and slide the tarts on to it:
- 300g Puff pastry
- 400g Young rhubarb
- 2 pudding spoons caster sugar
- icing sugar
- this will make approx 4 tarts
1 Roll out the puff pastry to about 4mm thickness.
2 Use a side plate to cut out a disc of puff pastry.
3 Then use a saucer to cut an incision about 5mm in from the edge, but do not cut through the pastry, cut as many discs as there are people you want to feed. Leave to rest in a cool place
4 Cut the rhubarb down the middle and then cut into pieces about 1 cm in length.
5 wash in a sieve and drain well,
6 Mix with just enough caster sugar to coat and leave for about half an hour, this brings out the moisture.
7 When ready to cook, strew the rhubarb over the discs to cover, but
do not overlap the edge section.
8 Place on a heated baking sheet and cook in a hot oven for 15 minutes.
when cooked, dust lightly with icing sugar, and serve with whipped cream, or ice cream
CHOCOLATE PORTER CAKE
This is a gorgeous rich dark cake which I make using Luckie Ales Porter, you can get it from Luvians in Cupar or St Andrews wine shop but any dark ale will do. The remains of the porter bottle could be used to down a few oysters…. Well it was Valentines day!
- 250 ml Porter or dark ale
- 250g butter cut into pieces
- 75g cocoa powder
- 400g caster sugar
- 2 tblsp natural yoghourt
- 2 eggs
- 1 tblsp vanilla extract
- 275g plain flour
- 2 tsp bicarbonate of soda
1 Preheat the oven to 180C gas 4 and clingfilm a 23 cm tin
2 Pour the porter into a large pan with the butter and place over a low heat until the butter melts.
3 Whisk in the sugar and cocoa.
4 Beat the eggs with the yoghourt and vanilla and then add to the Porter pan
5 Fold in the flour and bicarb
6 Pour the mixture into the prepared tin and bake for an hour or until cooked
7 Cool on a rack.
Once cooled you can turn it out and serve like that or create a sort of Carrot cake topping with 200g soft cream cheese 130g icing sugar and 120 ml double cream. Whizz together in a food processor and spread on top of the cake.